Description
Melt-apart tender beef chuck with baby Yukon Golds in a rich garlic-butter sauce, perfect for family dinners.
Ingredients
- 2.5 lbs beef chuck roast, cut into large chunks (about 2-inch pieces)
- Salt and black pepper, to taste
- 2 tbsp olive oil (optional, for searing)
- 6 tbsp unsalted butter, melted
- 5 cloves garlic, minced
- 1 tsp dried Italian herbs
- 1/2 tsp crushed red pepper flakes (optional)
- 1/4 cup fresh parsley, chopped (plus extra for garnish)
- 2 lbs baby Yukon Gold potatoes, halved
- 1/2 cup low-sodium beef broth
- 1 medium onion, sliced (optional)
- 1 cup carrots, chopped (optional)
Instructions
- Pat beef chunks dry with paper towels and season generously with salt and pepper.
- (Optional) Heat olive oil in a large skillet over medium-high heat. Brown beef on all sides, 2-3 minutes per side.
- Layer halved baby potatoes in the bottom of the slow cooker. Scatter sliced onion and chopped carrots over the potatoes, if using.
- Place the beef chunks on top of the vegetables.
- In a bowl, whisk together melted butter, minced garlic, dried Italian herbs, crushed red pepper flakes, and chopped parsley.
- Pour beef broth over the meat and vegetables. Drizzle the garlic-butter mixture evenly on top.
- Gently toss to coat everything.
- Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours, until beef is fork-tender and potatoes are soft.
- Taste and adjust seasoning before serving; garnish with extra chopped parsley.
Notes
For a dairy-free version, replace butter with olive oil and add plant-based butter at the end for gloss. Use russets if you don’t have Yukon Golds, reducing cooking time slightly.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American